Sweet potato fricassee

This sweet potato fricassee recipe allows you to make a quick, tasty and vegan lunch in no time, combining the French potato fricassee with a Provence-style tomato into one preparation, and one dish.

When I was a kid, my grandmother used to make potato fricassee in every season. My mother and I lived at her apartment for several years after my parents separated, as explained in Robustness. My grandma had a significant influence on tastes, given she cooked so often for us. I also learned from her that with moderation, you can eat many things. She lived to be almost 100.

This sweet potato fricassee is slightly adapted from her original: you can use garlic and/or onion as the main spice for this dish. Today I only added onions as I was out of garlic. You can add either, or both, to your liking. I also substituted regular potatoes with sweet potatoes for the superior nutritional value. Another adaptation: in order to make it a full meal and not stop at only the sweet potato fricassee, I added a tomato half way through the cooking process, directly into the same frying pan.

What does it take to make a tomate à la provençale? A frying pan, oil or butter, herbes de Provence, and onion or garlic. Aha! The accompanying ingredients from the two dishes are the same, and they both use a frying pan. So you can save time and make your tomate à la provençale with the fricassee in parallel, actually into one dish.

This sweet potato fricassee recipe does wonders for hungry kids, adults, as well as athletes for a workout meal that is plant based and rich in complex carbs.

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About Nico

Nicolas Pujol is a life enthusiast, technology executive and essayist. His personal website connects fitness, nutrition, recipes, philosophy and travel. He blogs about technology at Firstpractica.com, and about lifestyle at Laylita.com.